- 1 cup pancetta or bacon, diced*
- 2 carrots, diced*
- 2 stalks celery, diced*
- 1 small onion, diced*
- 2 tsp garlic, minced
- 1 can white beans (drained and rinsed)
- 1 medium can tomato sauce
- 1 medium can diced tomatoes (with Italians seasonings if available)
- 1 1/2 cups small pasta (ditalini is traditional)
- 32 oz chicken broth
- 1 tbsp Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes to taste (optional)
- Italian parsley and grated or shaved Parmesan to garnish
Put pancetta, diced vegetables, garlic, salt, and black pepper in large crock pot on high for 1-2 hours; then add all ingredients except pasta and reduce heat to low. (If you are in a hurry, you can cook the meat and veggies on the stove, then put in the crock with all the other ingredients.) Cook an additional 5-6 hours, then add pasta and turn heat to warm or off (test for seasoning and add more as needed). Serve when pasta is al dente, topped with parsley and cheese, with large hunks of crusty bread for “sopping.”
*(If you can find pre-diced ingredients, all the better!)
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
This is a comforting soup that is nourishing and tasty. It makes a good amount for leftovers too.
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That looks and sounds super yummy! Thanks for sharing.
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Hi nice readinng your post
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Thank you!
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